|
Post by jmarriott on Mar 20, 2009 9:38:09 GMT -5
I prefer a lock back blade myself after as a youngster i closed a blade accross my fingers whittling. If it does not have a lock blade i don't use it.
It was not much of a cut but it ruined me on knives with one.
|
|
|
Post by Bubba on Mar 20, 2009 15:34:37 GMT -5
I have used an 8" blade, Camillus Brand knife for the past 25 + years.
I worked on it for a couple of days after I purchased it to get it sharp and it has stayed that way ever since. It is sharp enough to shave the hair of my arm. I have owned other knives but for deer field dressing and skinning, I can't find anything to compair with my old Camillus.
I'd love to find another one but in a fish fileting knife. If I could find a fileting knife that stayed as sharp as my hunting knife, I'd really have something.
|
|
|
Post by dovehunter on Mar 20, 2009 16:02:11 GMT -5
I have one of the Rapala fileting knives that I inherited from my dad. It will take and hold a good edge. In fact it's so sharp that I will frequently miss cutting along the bones and cut right through them. I even use it to filet bluegills and other small sunfish.
|
|